fiddlehead quiche
My husband and members of his family have been picking fiddleheads for years. This happens in May here in Maine. Fiddleheads are green, and get their name because they look like the end of a fiddle. They are harvested to use as a vegetable. They grow by the water very close to the ground, and most people have their favorite places where they like to go and pick them. I found this quiche recipe a few years ago, but they are exceptionally good eaten with pork and potatoes or with anything you want! I am using my fiddleheads from last year, but it's almost picking time again.
prep time
40 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups fiddleheads
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded swiss cheese
- 3/4 cup milk
- 3/4 cup half and half cream
- 1 - 9" unbaked pie shell
How To Make fiddlehead quiche
-
Step 1steam fiddleheads until tender about 10 minutes (I always have some in the freezer which I've blanched, so I don't steam them before using them for the quiche.)
-
Step 2cut the fiddleheads up in pieces and then mix with lemon juice and salt
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Step 3beat the eggs slightly
-
Step 4sprinkle cheddar cheese onto pie shell
-
Step 5arange fiddleheads on the cheese
-
Step 6mix eggs, milk and half & half and pour over the fiddleheads
-
Step 7sprinkle the swiss cheese on top (I always use a little extra cheese)
-
Step 8bake at 350 degrees for 35 minutes to 1 hour depending on your stove. If you look at my picture, I like to make sure it's brown on top and set in the middle
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Savory Pies
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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